Good Dining is coming alive in my fifth year (2025) of (living) and working on Martha’s Vineyard. Myself and Good Pierogi have never existed on their own. Since my first season on Martha’s Vineyard, I have been connecting with like-minded food people, who care about how they cook and what they eat. To talk about Good Dining is to talk about the people who contribute to its excellency.
Talia Weingarten, the former chef of Seaweeds, has been cooking with me every summer. Bringing radical and mindful perspective into our philosophy, helping us truly use as much locally grown produce as it is possible. Her integrity elevates mine. Currently, she’s very invested in creating a community oriented food system by carefully tending gardens all over the island, and slowly growing a food forest in West Tisbury.
Lily Combra, who I saw at the MV bank in Vineyard Haven last June, and had to ask out on a date, is joining the Good Pierogi company this year. Some of you might know Lily from her family’s store Timeless on Main St, or maybe your child went to school with her. Lily is an island baby - she knows all the nooks and crannies where one can find the best beach plum, the most fragrant rosa rugosa, winter berries or island bay leaf. Her incredible sense of aesthetics and knowledge of Martha’s Vineyard flora brings our offerings to a higher level.
We would love to cater your next dinner party, company brunch, bridal shower or a wedding. We’d be so happy to do your meal prep, too.
To find out more about our services, click here. If my sentimental writing is enough for you to book an event with us, fill out the form and we’ll go from there..
About Good Pierogi & Krem
Good Pierogi started in 2020 in Los Angeles, as a homemade frozen pierogi project. I (Krem) was born and raised in Warsaw, Poland, suffered from nostalgia after good Polish food. I decided to start making pierogi out of my house in East LA, and sell them by the dozen. It was an instant success - 50 bags sold in the first drop. From there, I pivoted to pop ups, because I thrive in seasonal, dynamic cooking. Since 2021, Good Pierogi has been in Los Angeles, Todos Santos, Tucson, Livingston, Martha’s Vineyard, New York City and upstate.
Between manufacturing pierogi and doing pop ups, I have found joy in private cooking. When I set my foot on Martha’s Vineyard for the first time in June 2021, I immediately felt at home and knew I would be back over and over again. My food quickly became recognized among the private dining clientele, and the year round community.
